This creamy harissa broth with rice is a perfect vegetarian dinner option. It is filling and spicy, but tender green beans add a nice freshness to this meal.
This meal is so delicious and easy to adapt. To start, I made a simple and fiery harissa broth by sautéing shallots and potatoes in a little oil and butter. I add garlic and stock. Although I generally prefer harissa paste, I opted for harissa powder this time. I amp it up with cayenne powder and paprika for extra kick, but you can omit that.
Once I have seasoned the broth, I bring it to a boil and let it simmer for about 20-30 minutes or until the potatoes are tender. I add a bit of cream and green beans and let them simmer in the broth for about 5 minutes or until tender-crisp.
This recipe is very easy to modify. If you don’t have green beans, any green vegetable will do such as:
- Broccoli florets
- Sugar snap peas
- Green peas
You can also replace the potatoes with sweet potatoes or turnips or omit for a lighter option. Diced tomatoes would also be delicious in this creamy harissa broth with rice!
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Creamy Harissa Broth with Rice
- Small pot with lid
- Wide pot
- 2 cups rice
- 3 tablespoon butter divided
- 4 cups water
- 2 teaspoons neutral cooking oil
- 1 shallot peeled and sliced
- 1½ pounds baby Yukon gold potatoes halved
- 5 cloves garlic peeled and minced
- 6 cups vegetable stock
- 2 tablespoons harissa powder more or less to taste
- 1 teaspoon cayenne powder optional
- 1 teaspoon paprika
- 1/4 cup heavy cream
- 10 ounces French-cut green beans
- Salt and pepper to taste
Prepare the Rice:
- Combine the rice, water, 1 tablespoon butter, and salt in a small pot and bring to a boil. Stir once, reduce heat, and cover for 15 minutes. Turn off the heat and allow the rice to rest for 10 minutes.
Prepare the Harissa Broth:
- Heat the neutral cooking oil in a wide pot over medium heat. Add the shallot and cook for 3-4 minutes until just beginning to soften.
- Add the potatoes and season with salt and pepper. Cook an additional 3-4 minutes.
- Melt the butter into the pot and add the garlic. Cook for 1 minute until fragrant.
- Add the stock and bring to a boil. Season with harissa, cayenne, paprika, salt, and pepper. Reduce heat and simmer for 20 minutes or until the potatoes are fork-tender.
Finish the Harissa Broth:
- Add the heavy cream and green beans to the broth and cook for 5 minutes or until the green beans are tender-crisp. Taste and season again to your preferences.
- Divide the rice between bowls and ladle the harissa broth and vegetables on top. Enjoy!
If you love harissa, check out my other favorite harissa recipes in the archives!